Coconut Jalapeño Meatballs (Printable Version)
Tender jalapeño meatballs and veggies smothered in yellow coconut curry, sitting atop fluffy coconut rice.
# Ingredients:
→ For the meatballs
01 -
¾ teaspoon kosher salt
02 -
½ teaspoon cumin
03 -
½ teaspoon yellow curry powder
04 -
½ teaspoon ground turmeric
05 -
¼ cup finely diced green onion
06 -
¼ cup finely chopped basil
07 -
¼ cup finely diced cilantro
08 -
1 jalapeño, minced with seeds
09 -
2 cloves garlic, minced up
10 -
½ cup panko breadcrumbs
11 -
1 egg
12 -
1 pound ground chicken or turkey, 93% lean
→ For the veggies + coconut rice
13 -
1 large red bell pepper, cut into thin strips
14 -
1 cup jasmine rice
15 -
½ teaspoon salt (taste and add more if you want)
16 -
⅓ cup water
17 -
1 (15 oz) can coconut milk (either light or regular works)
18 -
12 oz green beans, ends trimmed, cut in 2-inch pieces
19 -
2 medium carrots, sliced
20 -
¼ cup sliced green onion, white only
21 -
1 tablespoon fresh ginger, grated
22 -
3 cloves garlic, chopped
23 -
1 tablespoon virgin coconut oil
→ For the yellow coconut curry sauce
24 -
Freshly ground black pepper
25 -
½ teaspoon salt
26 -
¼ teaspoon red cayenne pepper
27 -
½ tablespoon fresh ginger, grated
28 -
1 teaspoon yellow curry powder
29 -
1-2 teaspoons maple syrup, for a bit of sweetness
30 -
1 clove garlic, grated
31 -
¼ cup tahini
32 -
⅓ cup coconut milk (light or full-fat, up to you)
→ To garnish
33 -
¼ cup sliced green onion, just the green tops
34 -
¼ cup cut basil strips
35 -
¼ cup chopped cilantro
36 -
Lime wedges for squeezing
# Steps:
01 -
Kick things off by heating your oven to 400°F. Get a big sheet pan and line it with parchment. Now, toss your ground chicken, egg, breadcrumbs, garlic, diced jalapeño, cilantro, basil, green onion, turmeric, curry powder, cumin, and salt into one big bowl. Mix it all up with your hands till it’s even. Roll the mix into balls, stick 'em on the pan a couple inches apart, and bake for about 15-20 minutes or until a meat thermometer hits 165°F. Pull them out and set aside.
02 -
In a big deep pan or skillet, melt the coconut oil over medium-high heat. Throw in the garlic, ginger, white part of green onions, carrots, and green beans. Stir them for a couple of minutes, then pour in the coconut milk, water, and some salt. Let it bubble, stir in the rice, and put a lid on it. Drop the heat to low, leave it alone for 15-20 minutes. Once your rice looks cooked, fluff with a fork then gently mix in the bell pepper strips. Pop the lid back on, turn off the heat, and let it hang out for another 5 minutes. Taste for salt and add if needed.
03 -
While your meatballs and rice are doing their thing, grab a bowl and mix together coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne, some salt, and fresh black pepper until it all looks nice and smooth.
04 -
Scoop the veggie-loaded rice into bowls. Pile meatballs over the top, drizzle with that curry sauce, and finish with lime, basil, cilantro, and a hit of green onion up top.
# Notes:
01 -
Need it gluten-free? Swap the regular panko for gluten-free breadcrumbs, or use 2-3 tablespoons of coconut flour.
02 -
Mix up the veggies however you like—they’re easy to change.